Hopslam with its six hop varietals, generous malt bill and solid amount of honey adds a punch to this sweet and savory pork chop dish.
Ingredients
Peach Chutney
- 4 peaches (peeled and chopped)
- 2 Tbsp. pecans
- .5 tsp. red pepper flakes
- .25 cups white sugar
- 2 oz. Hopslam
- .25 cups of water
- 1 lemon, juiced
Pork Rub
- 4, 6-8 oz pork chops
- 2 Tbsp. brown sugar
- 1 Tbsp. salt
- 1 tsp. cayenne
- 1 tsp. garlic powder
- 1 tsp. black pepper
- 1 tsp. paprika
In the Kitchen
Peach Chutney
- Toast pecans lightly in the oven at 300 degrees Fahrenheit for about 5 minutes, or until fragrant. Let pecans cool and then chop them.
- In sauce pot, add peaches, water, sugar and lemon and cook medium/low for 10-15 minutes.
- Add Hopslam, red pepper flakes and chopped pecans; continue to cook for an additional 5 minutes or until the liquid had reduced and become set. As you stir, be sure to smash the peaches down to create a fairly smooth mixture.
- Set aside to cool, this can be served warm or cool with the pork.
Pork Rub
- In a bowl, mix all ingredients, minus the pork chops, together.
- Generously rub the mixture on the pork chops and ensure all areas are covered.
- Let the pork chops rest for at least 30 minutes before cooking to allow the flavors to marinade the meat.
- You can cook the chops as you wish: Grilled, roasted, pan seared.
Top the pork chops with the peach chutney and enjoy with a Hopslam!
Make it? Love it? Show us. Tag your photos with #bellsbeer. We're @bellsbrewery on Twitter and Instagram.
Cheers!